BREADS, CRUSTS, TOASTS, WRAPS, ROUNDS

General instructions for these favorite recipes:

• Sprout grains.
• Mix all ingredients in a food processor.
• Spread onto drying sheets to desired thickness.
• After dehydrating 2-8 hours, flip onto mesh sheets for faster drying.
• Continue dehydrating 8-12 hours or to desired moisture level.

Sprouting

• Cover grain with water and soak overnight.
• Rinse and drain in the morning. Rinse again at night.

It really is that simple. There may be more complex procedures to make the perfect sprout, but this works fabulously well, so why take more time and trouble? Some grains are soft and can be used after the first soaking–buckwheat, chickpeas, oats, quinoa. Wheat and the harder grains take a little longer. Most are ready to use when the "tails" (roots) extend half the length of the grain. With a little experience, you will soon master the properties of your grains, legumes and seeds!

APPLE CRUST — firm, crisp rounds

• 2 c. buckwheat, sprouted
• 1 apple, chopped or shredded
• ¼ c. flax seed (grind seed into meal)
• ½ t. salt

BUCKWHEAT CRUST — thick & filling crust

• 1 ½ c. buckwheat, sprouted
• ¼ c. olive oil
• 1 c. carrots, shredded
• 2/3 c. flax seeds, soaked
• garlic & herbs to taste

Spread 1 crust about ½ inch thick on drying sheet.

CARAWAY-RYE — a nice flavor change

• 2 c. rye, sprouted
• 1 small onion, diced
• 1 clove garlic
• ¼ c. caraway seeds, soaked, drained
• ¼ c. flax seed (grind seed into meal)

CUMIN CRUSTS — great aroma

• 4 c. wheat, sprouted
• 1 clove garlic, pressed
• 1 beet, shredded
• 2 carrots, shredded
• ½ c. onion, chopped
• 3 T. Bragg's liquid aminos
• 2 T. cumin seeds, sprouted
• ¼ c. flax seeds, soaked

ONION BREAD — #1 for flavor!!

• 3 large, yellow onions, sliced fine w/ food processor
• 1 c. flax seed, ground
• 1 c. raw sunflower seeds, ground
• ½ c. Bragg's liquid aminos
• 1/3 c. olive oil - use less oil for crisper bread

Divide onto two drying sheets and spread to desired thickness.

PEPPER TOAST — hot bread

• 2 ½ c. wheat, sprouted
• ½ c. black-eyed peas, sprouted
• ½ c. onion, chopped
• ¼ c. garlic, chopped
• ½ jalapeño
• 1 t. paprika
• 1 t. cayenne
• ½ t. salt
• 1 c. flax seeds

By combining the grain's amino acids with the amino acid lysine readily found in legumes, this toast offers a complete protein combination.

SQUASH WRAP I — great for a thick shell

• 3 c. zucchini, wraps will be green
• 3 T. olive oil
• 2 t. lemon juice
• 1 t. coriander
• ½ t. salt
• ¼ t. cayenne
• ½ c. flax meal (1/3 c. flax seed makes ½ c. flax meal)

Use a blender until smooth. Use two dehydrator sheets. Dry until you can peel the wrap off the sheet and flip onto mesh sheets. Continue drying until dry but pliable.

SQUASH WRAP II — reasonably strong when thin

• 5 c. zucchini, peel or use yellow summer squash for lighter color
• 3 T. olive oil
• 1 t. coriander, ground
• ½ t. salt
• ½ t. cayenne
• ¼ c. flax meal (3 T. flax seed makes ¼ c. flax meal)

CORN WRAP OR BASE

• 3 c. corn
• 1 yellow bell pepper, chopped
• 3/4 c. flax meal
• 1 T. lime juice
• 1 T. cumin, ground
• 1 t. chili powder
• 1 t. garlic
• 1 t. salt

Can be formed into rounds for bases, or shaped during second dehydration (when transferred onto mesh sheet) into crisp shells.

FRESH WRAPS — fast and light

• Cabbage - A great base when cool and crisp. For a flexible wrap, set out a few hours before serving. Cabbage wraps well when wilted.
• Collards
• Romaine hearts

Without doubt, these are excellent. Not to be overlooked!

NORI WRAPS — ocean flavor, mineral rich

Online source for raw nori wraps: xxxxxx